Desi, D. U. and Azara, R. (2021) “The Effect of Moringa Oliefera (Moringa Oliefera) Leaf Flour Concentration and Duration of Steaming on the Characteristics of Instant Noodles : Pengaruh Konsentrasi Tepung Daun Kelor (Moringa oleifera) dan Lama Pengukusan terhadap Karakteristik Mie Instan Kelor”, Journal of Tropical Food and Agroindustrial Technology, 2(01), pp. 1–8. doi: 10.21070/jtfat.v2i01.1537.